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Whisk the flour, baking powder, salt and spices together in a medium bowl. In another bowl, whisk together the milk, egg and butter. Pour the liquid ingredients over the dry; whisk gently to combine. Stir in the carrots. Lightly oil a skillet and preheat it over medium heat. Fro each pancake, drop 1/4 cup batter onto the griddle, leaving room for spreading. Pat the batter into rounds and cook until the bottoms are golden;flip and cook the other side. Serve hot with grilled salmon or chicken and a green salad.
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